Food Items that can be prepared with Wheat Flour

Crisp/ Jaadi Roti

Ingredients

2 cups wheat flour
1/4 cups fine semolina
2 tbsp butter
2 tbsp ghee
salt to taste
hot or warm water to knead

Method

Mix all ingredients and make very stiff dough. Take dough the size of a cricket ball.

Knead till smooth and round. Roll to a thick chappathi. About 1-1 1/2 cm thick.

Prick with a Fork.

Place on a hot griddle on lowest heat. Let one side dry. Then let other side get crisp.

Meanwhile pinch the roti on upper side in a circular motion till small mounds are formed on the whole roti.

Use a mesh with stand over direct flame to roast the pinched side. Keep flame low to get crisp rotis.

Serve with ghee and with lots of dal and rice or with curds. It may be crumbled and dipped in dal too.

These crisp chapattis will be very useful while traveling and you can store them for more than a week.

 

Soya Paratha

Ingredients

soya flour 1 cup
wheat flour 1 cup
any greens such as spinach, methi,
or grated carrots/cabbage
yogurt 1/4 cup
oil to shallow fry
salt to taste
1 sp ginger & garlic paste
2 sp green chilies paste to taste
sugar
turmeric powder. 1/2 tsp.
sesame 1 tbsp

Method

Mix both flour and mix with 2 tbsp. of oil.
Add whatever vegetables you have, as spinach which is chopped nicely.
Mix all the ingredients.
Knead the atta just like paratha atta.
Make parathas and fry in the frying pan.
Serve with yogurt.

 

Mix VEg. & Methi Paratha

Ingredients

2-3 cups wheat flour
1 carrot
1 onion
3" length bottle gourd
3 french beans
1 tbsp. peas
1 thin slice cabbage
1 cup fenugreek (methi) greens, cleaned
3-4 green chillies
1/4 tsp turmeric powder
1/2 tsp. sesame seeds
3-4 pinches asafetida powder
2 pinches soda bicarb or baking powder
1 tbsp. sour curds
Salt to taste

Method

Chop fenugreek leaves finely, keep aside.
Put carrot, onion, gourd, cabbage, peas, chilies, beans in a vegetable chopper.
Chop to very fine pieces, add to chopped leaves.
Add all other ingredients, except oil and flour.
Add two cups flour, mix, and add more if required.
Knead to not-too-soft dough, till all ingredients are well mixed.
Divide into 12-15 portions; make round balls of each portion.
While rolling parathas, use dry flour for dusting.
Roast one side first, and turn other side.
Pour oil and remove from the tawa.
Repeat for remaining paratha dough.
Serve hot with mint or green chutney.

 

Layered Roti

Ingredients

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salt
thin buttermilk or water
4 – 6 Tab. Sp Ghee


Method

Knead soft dough with above ingredients.

Make 4 mm thickness round about 6" diameter.

Apply 1/2 tsp ghee and spread all over with fingers.

Fold into half. Press greasy fingers onto it.

Fold again to quarter. Press with fingers.

Roll in dry flour. Now roll out again to a triangle about the size of a roti.

Heat tawa and place roti on it. Turn to roast other said.

Now put a little ghee on both sides and shallow fry till done.

Serve hot with any desired accompaniment.

 

Stuffed Peas Puri

Ingredients

2 cups wheat flour
1 tbsp ghee or butter
salt to taste
a pinch of baking powder
1 cup peas
1" piece ginger
2 green chilies, chopped
1 tsp aniseed / Sonf - roasted
a pinch of asafoetida
oil for frying
peas puri


Method

Grind peas, ginger and chilies to a smooth paste.

Powder the aniseeds and add to this paste.

Heat oil in a pan, add asafetida.

When this gives an aroma, immediately add the peas paste and fry till the paste becomes

quite dry and leaves the sides of the pan.

Add salt as required, stir well and remove.

Add a little water and ghee to the flour and knead to make a soft dough.

Make small balls of the dough, flatten with a rolling pin.

Place a portion of the pea paste in the middle, enfold the filling, and pinch off the

excess dough.

Then roll out the puris.

Deep fry in oil on both sides until fluffy.

Serve with plain curd.

 

Spicy Puries

Ingredients

1 raw mango chopped

1/2 cup green coriander paste

1 tsp garam masala

1 tbsp mint paste

1 tbsp onion paste

1 tbsp chat masala

1 – 2 tbs green chilly paste

1 tbsp ginger-garlic paste

1 tsp cumin seeds

1/2 tsp salt

oil for frying

2 1/2-3 cups wheat flour

1 tbsp oil



Method

In a mixie bowl, put chopped raw mango, chat masala, coriander paste, chilly

paste (you can put chopped chilies also) mint paste, cumin seeds, salt and garam

masala.

Switch on the mixie and make a thick paste.

Sieve the flour. Add curd, ginger-garlic and onion paste and oil.

Mix them, add mango – masala mixture and knead well to make a dough.

Cover for 1/2 hour with a damp cloth.

Divide the dough into equal parts. Make balls.

Flatten and fry poories in hot oil.

Serve these chatpati poories with plain curd.

 

Pudina Puries



Ingredients

2 cups plain flour (maida)

1/2 cup mint leaves (pudina)

1 teaspoon cumin seeds (jeera)

2 green chilies, chopped

1 tablespoon lemon juice (optional)

1 teaspoon sugar (optional)

salt to taste

oil for deep frying


Method

Chop the mint leaves or grind them.

Add cumin seeeds, green chilies, lemon juice, sugar and salt together.

Combine this mixture with the flour, add enough water and knead into a firm

dough.

Divide into small portions

Roll out on a lightly greased surface into thin circles

Deep fry in hot oil and drain on tissue paper

Children will like this ‘katti meeti puri’ J

 

Sugiyan / Suyan

Ingredients:

1 cup wheat / maida

1 1/2 cups coconut

1 cup jaggery (grated)

2 sp rice flour

1/2 sp cardamom powder

a pinch of salt

Oil to fry

Method:

Take a pan and put jaggery & little water and heat . Drain it and again pour the Jaggery water in the pan.

Add coconut and cardamom powder and mix well.

We call this as 'poornam'.

Remove and keep aside.

In a vessel, put wheat flour, salt and rice flour.

Make a thick batter like 'bajji' dough.

Make small balls out of 'poornam'

Heat oil and dip the poornam balls in the dough and put them one by one in the oil.

Deep fry and remove them and drain.

 

Instant Seera

Ingredients:

2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 tbsp jaggery -grated
1/4 tsp elaichi powder
2 1/2 cups water
2 tbsp chopped almonds

Method:
Heat ghee in a pan
Add flour and roast on slow fire, stirring continuously
Side by side add grated jaggery to water and drain it.
Again keep on the stove and bring it to a boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped almonds
Serve hot.

 

Parathas with dry filling


Ingredients:

For Dough:

2 cups flour
1 tbsp. oil or ghee
salt to taste

For Filling:

1/2 cup gram flour
1 1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafetida
1/2 tsp. cumin seeds
1 tbsp. coriander finely chopped
1/4 tsp mint powder (optional)

oil or ghee to make parathas

Method:

For Dough:

Mix all ingredients except water.
Add water little at a time and form a soft pliable dough like normal chappati dough.
Keep for 10-15 minutes before using.


For Filling:

Mix the gram flour, chilli powder, turmeric powder, asafetida, cumin seeds, coriander and mint powder.

For Parathas:

One paratha requires a pingpong ball sized lump of dough.
For rolling, use dry flour as in phulka, etc., to roll easier.
Roll, spread oil on the chapathi.
Put some filling over it.
Close the chappati as you do for other fillings.
Press and reroll to full size.
Heat a heavy griddle, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side.
Serve hot with curds and pickle.